These small red peppers are grilled on beech and oak charcoal, individually hand peeled, and preserved according to traditional craftsmanship to maintain all of their aromas, flavors and texture. The flavor is sweet and distinctly different from the roasted red bell peppers to which you might be accustomed. The texture is tender but resilient, making the whole peppers perfect for stuffing with cheese, meat, or grain fillings. They are also served as tapas, with grilled fish or meat, or in sauces.

I had never heard of these peppers before, so I had to try them. Since they are Spanish peppers, I assumed they would be hot, but they aren't. They are more on the sweet side. I drained the jar, cut them lengthwise. Laying them open in a circular pattern on a serving tray, I sprinkled an oil-vinegar sauce over them (1/4 cup chopped parsley, 2 tbs olive oil, salt and pepper, and 1 tbs balsamic vinegar. Just before setting on buffet table give them a good grinding of real Parmesan, not the cheap stuff. Then watch the crowd devour them. Empty tray tells the story.

By Arizona Rosefrom Show Low, AZon Oct 21, 2013

OMG, we love these peppers

These piquillo peppers add just the right touch (labor and color) to my paella and tapas. I have to buy extras, though, since they are hard to stay out of when prepping them.

By Rosefrom Show Low, AZon Aug 09, 2013

Love these peppers!

Tappas made with these peppers are awesome! Stuff with some Manchego and sliced Spanish olives for a special treat. Also, I cut into strips to top my paella, adding more pizzaz and lots of flavor.

By Bob's Kitchenfrom Colorado Springs, COon May 18, 2013

Unique peppers

If you like Red Bell peppers and are expecting something similar you might not like these. Then again you just might love them. I am of the latter. Sweet, piquant flavor.

By Gary's wifefrom Western Floridaon Apr 08, 2013

Not as I thought, but we are enjoying them

We roast our own red bell peppers at home, so after reading some of the reviews I was a bit apprehensive. Have now tried 2 different ways: stuffed and chopped. Stuffed, well they are quite a bit larger than the piquillo peppers, so it takes a LOT of cheese to really stuff them; they were good but probably won't do that again. We enjoyed them chopped (3-4) with: 2 minced scallion, 1/4c. finely chopped black olives, 2TB GOOD olive oil & vinegar, fresh black pepper - put on crackers or on top of fish.

By Adriennefrom Washington, DCon Dec 31, 2012

Firm, good quality, but not much flavor.

My family has always roasted our own peppers. Perhaps, because of this I have different expectations. These peppers were firm and good quality, but the flavor was bland. They do not have the mildly roasted taste that I enjoy.

By Dinernanfrom Tennesseeon Dec 23, 2012

Very nice

Drained, dried and trimmed the rough edges (yeah, I know) and stuffed with TJ's honey goat cheese. To die for.

By Lor45from Philadelphiaon Nov 19, 2012

Nothing out of the ordinary

After reading about them, I wanted to try piquillo peppers roasted in the traditional Spanish way. Picuezo is a Spanish brand, but it turns out these peppers are from Peru, according to the label. Maybe that's why they taste just like the roasted red peppers I buy at the supermarket. They're good, but not worth the extra cost of shipping.

By Jackie Kellyfrom Okeechobee, FLon Oct 14, 2012

On a Ham Sandwich

A good friend of mine introduced me to a baked ham, provolone cheese and roasted red pepper sandwich. So good but these roasted peppers are even better than the original ones I had.

By MEfrom Atlantaon Oct 12, 2012

YYYYuuuu,,,,,,

Served at a recent party, these piquillos were OUT OF THIS WORLD!!!
You will not regret serving them at all!